admin October 16, 2014 0


  • 2 1/2 pound fillet of King Salmon
  • salt & pepper
  • 2 heaping tablespoons dijon mustard
  • 3 tablespoons dark brown sugar
  • 12 strips bacon
  • 2 large avocados, peeled, pitted and sliced
  • 3 cups arugula
  • 6 brioche buns, halved
  • 1/2 cup mayonnaise
  • cedar plank, soaked for at least an hour


  1. Preheat your grill while you prepare the salmon.
  2. Set the salmon on the soaked plank then season with salt and pepper. Spread the dijon on top then finish with the dark brown sugar.
  3. Grill the salmon for 20 to 30 minutes or until the flesh is firm when touched and flaking.
  4. After 10 minutes on the grill lay the bacon directly onto the grill and cook until crisp on both sides, about 10 minutes, flipping once halfway through.
  5. Remove the salmon and bacon from the grill then let the salmon rest while you prepare the burgers.
  6. Slather the brioche buns with mayonnaise.
  7. Cut the salmon into 6 or so burger-size pieces. Place a piece of the salmon on the bottom bun then top with avocado, arugula and bacon. Finish with the red onion relish and then the other half of the bun.

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